Outrageously Delicious Apple Cider Caramels For Fall Recipes
OUTRAGEOUSLY DELICIOUS APPLE CIDER CARAMELS FOR FALL
Steps:
- Reduce the volume of the apple cider. Place the apple cider in a small saucepan, and boil until it reduces to 1/3 of a cup in volume.
- Combine reduced cider with the 2/3 cup of cream, and mix in the spices and salt. Set aside.
- In a larger saucepan, combine the cream+water mixture, the corn syrup, and sugar. Cook until the sugar has dissolved and the temperature reaches 234 degrees. Stir as little as possible during this process to prevent crystalization.
- Once the mixture reaches 234 degrees, whisk in the cream and apple cider mixture. Add the pieces of butter and stir until melted and combined. Then STOP STIRRING (again, we're trying to prevent crystalization) and let the mixture bubble and cook until i
- As soon as the mixture reaches 248 degrees (just past the Firm Ball stage on the candy thermometer, but not yet to the Hard Ball stage), remove from the heat. Very quickly stir in the vanilla bean paste and the apple cider vinegar.
- Quickly pour the mixture into a prepared 9x9" pan.
- Let the caramel cool completely and firm up.
- Cut the caramels into small pieces and wrap in small squares of waxed paper.
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- Simmer the apple cider in a medium saucepan over medium heat until it is reduced to a dark, thick syrup, roughly 2/3 cup (5floz/150ml) in volume. This takes about 35 to 40 minutes on the stove. As it reduces, skim away any scrum/foam that floats to the top to ensure perfect looking caramels.
- Once you are finished reducing the apple cider, remove it from the heat and pour it into a clean medium saucepan and add in the butter, sugars, heavy cream, cinnamon, and salt. Return the saucepan to medium-low heat with a candy thermometer attached to the side, and let it simmer JUST until the thermometer reads 250°F (125°C) and no longer. Keep a close eye on it because if it goes over this temperature your caramels will be hard to eat.
- Immediately remove caramel from heat and pour it into the prepared pan. Let it sit until cool and firm—about 3 hours or overnight. Once the caramel is firm cut into bite-size pieces and wrap them in wax paper or candy wrappers. Store at room temperature for up to 3 weeks.
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